- Heat oil and fry all the ingredients one by one.- Take care not to burn anything.- Powder all of them together.- This powder can be saved up to 7 days.- As days pass, the aroma of the powder decreases. So it is better making it fresh whenever required.

- Cook the tuvar dal till tender then mash.- Heat 1 tblsp oil in a heavy bottomed pan and roast the fenugreek seeds till light red, then add 1/2 tsp urad dal and let it saute till they change colour too.- Add the red chilli and coriander seeds.- Add a 3 sprigs of curry leaves and the grated coconut and roast.- They should all turn light brown and aromatic.- Cool and grind to a fine paste with a little water.- Heat 1 tblsp oil in a pan.- Add the mustard seed.- When they splutter add 1/2 tsp of urad dal and the hing.- Fry for a minute.- Add the onions and green chillies, slit and the rest of the curry leaves.- Add your choice of vegetables Fry till you get a nice aroma.- Add a little water.- Cover and cook till the veges are done.- Extract pulp from the tamarind and add to the vegetables.- Add salt and crumbled jaggery (you can use brown sugar i think instead) and cook till the raw smell of the tamarind disappears.- Add the mashed dal and the ground masala.- Mix weel and add a little water if reqd.- Simmer for a few mins.- Serve with dosas, idlis or rice.

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